Rack of Lamb

The rack is prepared from the front half of the Lamb middle, also known as Best End (of Neck). The first 7 bones of the rib section of loin is used, the chine bone is removed and the rack is trimmed.  We normally prepare a larder trim, but a french trimmed rack is available upon request (the rib bones are trimmed back to the eye of the loin). We can also supply racks with the number of rib bones required. Best cooked very quickly in a hot oven. Can be cooked with a “crust” – breadcrumbs (with herbs and seasonings) are rubbed onto the fat of the rack and soak up the fat as it cooks leaving a crisp crust